Blood Sausage with Snouts

Blood Sausage with Snouts is a acceptable American claret sausage.

Pork snouts, aerial or both350 g0.77 lb
Pork aback fat300 g0.66 lb
Blood300 ml10 oz fl
Potato flour50 g0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper2.0 g1 tsp
Marjoram2.0 g1 tsp
Allspice1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
  1. Cook in a baby bulk of water:
    ears at 95° C (203° F) until done; snouts at 80-85° C (176-185° F) until done. Save meat stock.
  2. Grind the aerial with 1/8” (3 mm) plate. You can emulsify arena aerial in aliment processor abacus a baby bulk of meat stock.
  3. Cut up snouts by duke into 1/2” (12 mm) pieces or bullwork with 3/8” (10 mm) plate.
  4. Scald the pork aback fat by cloudburst baking baptize over it for a few minutes. Again cut it into 1/4” (6 mm) cubes by hand.
  5. Mix all meats with spices, abrade and the blood.
  6. Stuff about into beef bungs, beef middles, beef circuit or ample constructed casings.
  7. Cook in baptize at at 80° C (176° F) for about 60-90 min until sausages ability 68-70° C (154-158° F) centralized temperature.
  8. Cool in algid baptize until thoroughly cooled.
  9. Place in refrigerator and acquiesce it to abide there 12 hours afore cutting.
  10. Note: for bigger actualization and stronger red blush it is recommended to cure snouts afore processing:
  11. Immerse the snouts for 7 canicule in 16° Bé (60° SAL) cure solution.
  12. 16° Bé (60° SAL) cure band-aid is fabricated by bond 1.32 lb (598 g) salt, 4.2 oz (120 g) cure #1 and one gallon of water. Use 1/2 allotment (by weight) of meat to 1 allotment abating solution: 100 g of meat to 200 g (200 ml) abating solution.
If snouts are convalescent abatement the bulk of alkali in the compound to 9 g (1-1/2 tsp).

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages